26 Pasta Recipes That Made 2016 A Little Better

26 Pasta Recipes That Made 2016 A Little Better

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For Bon Appetit, by Alyse Whitney.

Pasta, how do we love thee? Let us count the ways. Whether boozed up with wine and clams, spiced with kimchi and butter, or tucked around a delicate egg-yolk filling, it always wins our hearts. So before you start that 2017 juice cleanse, twirl your fork around the 26 types of pasta we made this year. Is butter a carb?

Michael Graydon & Nikole Herriott

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.

Alex Lau

The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.

Michael Graydon & Nikole Herriott

This pesto pasta recipe is the solution for any leftover hardy green, lettuce, or herb you don’t know what to do with. Cleaning out your fridge has never been so rewarding!

Michael Graydon & Nikole Herriott

Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.

Alex Lau

These are extra saucy and a little sweet like the original SpaghettiOs, but with grown-up flavors all around.

Michael Graydon & Nikole Herriott

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.

Alex Lau

These are jumbo-sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce. Duh-lish! Here are step-by-step instructions on how to shape and fill raviolo.

Alex Lau

When all you want is a bowl of creamy pasta, adding a pile of golden-brown mushrooms makes it feel virtuous.

Alex Lau

A few pantry staples turn plain soba noodles into a meal that’s fit for company.

Alex Lau

Not the biggest fan of lamb? This hearty, soul-warming ravioli recipe will be equally successful if you use beef short ribs instead. Here are step-by-step instructions on how to shape and fill ravioli.

Alex Lau

Undercooking the pasta is key; it’s what ensures the casserole won’t be mushy after baking. And the potato chips add crunch to every bite in this nouveau tuna casserole recipe. This is part of BA’s Best, a collection of our essential recipes.

Michael Graydon & Nikole Herriott

Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA’s Best, a collection of our essential recipes.

Alex Lau

When a dinner of cheese and butter and noodles sounds a bit too indulgent, just add roasted veg. Boom.

Alex Lau

If you’ve got a can of tomatoes, a jar of spicy peperoncini, and a hunk of Parm in your fridge, you’re halfway to a satisfying pasta dinner.

Alex Lau

Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.

Alex Lau

Agnolotti is one of our favorite pasta shapes because the little pockets catch the sauce; try a variation with a simple ricotta filling and marinara sauce instead. Here are step-by-step instructions on how to make agnolotti.

Alex Lau

Who says cauliflower is boring? When it’s deeply roasted and tossed with hot, cheesy pasta, it’s anything but.

Michael Graydon & Nikole Herriott

A flavorful tomato sauce that’s a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy—or delicious.

Michael Graydon + Nikole Herriott

Broccoli would be just as good in this pasta with recipe, as would diced winter squash such as butternut or acorn.

Alex Lau

If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.

Alex Lau

For a hearty vegetarian version of this pasta recipe, use squash, mushrooms, or eggplants in place of shrimp. Check out photo step-by-steps here.

Laura Murray

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.

Michael Graydon & Nikole Herriott

This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.

Marcus Nilsson

To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.

Alex Lau

Break free from your usual basil-and-pine-nut routine with a wintry pesto that was practically meant for a simple plate of spaghetti.

Peden + Munk

Rolling out and shaping this handmade pasta together is the fun part. Make the dough a day ahead, wrap in plastic, and keep chilled.

Alex Lau

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